If I find a recipe I want to try, but it requires any kind of packaged food–powdered soup mixes, canned biscuits, whatever–chances are, I don’t have it on hand. So, when I wanted to make a round steak recipe and it called for an onion gravy packet, guess what? I didn’t have it. I wish I had Jack’s ability to whip up a replacement, but since I don’t, I had to do some digging. I found this gem, modified it to what we did have, and it turned out so much better than a powdered mix ever could deliver. Bonus points: it’s SUPER easy to make and can top anything from mashed potatoes to round steak to rice. So. GOOD.
2 onions (or 1 large), halved and sliced
2 Tablespoons butter
1 Tablespoon oil
2 Tablespoons flour
1 1/2 cup beef broth
1 teaspoon mustard
2 Tablespoons heavy cream OR sour cream
Salt to taste.
In a saucepan over medium heat, melt the butter in the oil. Reduce the heat slightly and add the onions, cooking them until tender and starting to carmelize with color, about five to eight minutes. Add in the flour and cook another two to three minutes. Whisk in 1/4 cup of the broth until it’s a thick paste. Gradually add the remaining broth until it’s a smooth consistency. Simmer for about two to three minutes, until it begins to thicken again. Add the mustard, cream, and season with salt if desired. Serve hot over meat, potatoes, rice, etc.